Easter Swiss Roll Delight (Print Version)
# Ingredients:
→ Cake
01 -
6 large egg whites
02 -
1 tsp lemon juice
03 -
1/4 tsp salt
04 -
1/4 cup sugar
05 -
1/2 cup + 1 tbsp sifted cake flour
06 -
Gel food coloring (various Easter colors)
07 -
Powdered sugar for dusting
→ Filling
08 -
4 oz cream cheese, softened
09 -
3/4 cup heavy cream
10 -
1 tbsp sugar
11 -
Dash of vanilla extract
12 -
Crushed Easter candies (e.g., chocolate eggs)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a jelly roll pan with nonstick spray and line with parchment paper.
02 -
Beat egg whites, lemon juice, and salt until foamy. Gradually add sugar and beat to soft peaks. Gently fold in sifted cake flour.
03 -
Divide the batter into 3 bowls, add food coloring of your choice, and swirl them back together for a marbled effect.
04 -
Pour the batter into the prepared pan and bake for 12 minutes. The cake should spring back when touched.
05 -
Place another parchment sheet on top of the warm cake, flip it out of the pan, remove the original parchment, and roll the cake up. Let it cool completely.
06 -
Whip together cream cheese, heavy cream, sugar, and vanilla extract until smooth and fluffy.
07 -
Unroll the cooled cake, spread the frosting evenly, and sprinkle with crushed Easter candies. Roll it back up tightly.
08 -
Dust the roll with powdered sugar, decorate with additional candies, and slice to serve.
# Notes:
01 -
Use gel food coloring sparingly to avoid overpowering the batter.
02 -
Roll the warm cake with parchment paper to prevent cracking.